This unique recipe for Slow Cooker Shipwreck Stew is hearty and has great flavor.
I found this recipe in a cookbook I bought from an estate sale. I bought about 20 cookbooks from this sale, I felt like the luckiest person alive that day! This little book I found I could tell is a collection of recipes from the family of the woman who must have passed away. The recipes are cut and pasted into the book, then reprinted for the family to have their own copies. This shipwreck stew caught my eye, I knew it could be adapted for the slow cooker. The only thing different I did was add the taco seasoning packet (I found that advice on allrecipes.com). I also added water, I did not want this stew to thicken and seize up.
I love finding recipes like this that spark my joy again for the slow cooker. I’ve been doing this website for 6 years now and am always surprised that there is always something great to try, I just need to keep my eyes open for new (or old in this case) recipes. I hope you enjoy this recipe. Have a great weekend.
Slow Cooker Shipwreck Stew
Ingredients
- 1 lb. ground beef (I used 10% fat)
- 3 medium russet potatoes, sliced
- 1 white onion, diced
- 2 celery stalks, sliced
- 2 cups sliced mushrooms
- 15 oz. can kidney beans, drained and rinsed
- 21 oz. Campbell's tomato soup (2 10.5 oz. cans)
- 1 oz. packet taco seasoning
- 1.5 cups water
Slow Cooker Size:
- 6 quart or larger
Instructions
- Brown the ground beef in a skillet on the stovetop until cooked through, drain. Add to the slow cooker
- Add the remaining ingredients, stir.
- Cover and cook on low for 7-8 hours without opening the lid during the cooking time.
- Stir, and serve! Great as is or topped with cheese.
Video
Notes
Nutrition
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Minnie says
February 15, 2019 at 9:51 pmEnjoy your recipes….Use my slow cooker at least 4 times a week…keep them coming…
Katharine Gray says
February 16, 2019 at 1:33 pmShipwrecked stew, real or canned mushrooms used? Thanks
Sarah Olson says
February 16, 2019 at 2:47 pmI used fresh. But canned would work fine.
carolinalassie@yahoo.com says
February 17, 2019 at 1:10 am!I love your crock pot recipes. I am a grandmother that inherited my two teen age grandchildren after their mom passed away in 2010. I look so forward to receiving your crock pot recipes, because they are very easy to prepare, delicious, and saves me from being in the kitchen so much! Thank you- Thank You!
Angela G says
February 17, 2019 at 2:17 amWas the minced beef 5% fat or higher? This would make a differn ce to the overall saturated fat content. Thanks
Sarah Olson says
February 17, 2019 at 1:52 pmThe calculator that I used did 10% fat. I’ll add that on the recipe. Thank you for bringing that to my attention.
Paul says
February 22, 2019 at 11:14 amWhat kind of potatoes? As you know Russets cook differently & have a different texture than the waxy type (reds, Yukon golds, etc.)
Sarah Olson says
February 22, 2019 at 3:00 pmrusset! I will add that to the recipe
Peter G says
March 15, 2019 at 12:11 pmThis looks like a great recipe. I can’t wait to try it but my kids don’t like tomatoes. Can I substitute something for the two cans of tomato soup?
sara says
February 25, 2019 at 5:47 pmCan this recipe be cooked on high? If yes, for how long?
Sarah Olson says
February 25, 2019 at 7:06 pmYes, for about 4 hours.